Instant Pot Macaroni and Cheese
Traditional Macaroni and Cheese made easy in just 10 minutes! This American Classic pasta dish is sure to please everyone in the family. Customize it with veggies, chicken chunks, or bacon for a complete meal in one dish!
Servings: 6
Ingredients
- 1 lb. elbow macaroni
- 2 Tbsp salt
- 4 cups water
- 3 Tbsp butter
- 1 (12 oz) can evaporated milk
- 3 cup Sharp Cheddar, grated
- ¼ cup Parmesan cheese, grated
Instructions
- Combine pasta, water, butter, and salt in pressure cooker or Instant Pot. Put lid on and lock into place. PRESSURE COOK on HIGH PRESSURE for 4 minutes. Turn on QUICK RELEASE VALVE to release the pressure.
- Open the lid carefully and stir in evaporated milk. Add the Cheddar and Parmesan, stirring until combined. Taste for salt.
Notes
- TO REHEAT: To keep Macaroni and Cheese creamy after reheating, add 1 Tbsp regular milk to 2 cups pasta.
- OPTIONAL CHEESES OR CHEESE ADDITIONS: Velveeta Cheese, White Cheddar, or Gouda.
- OPTIONAL GARNISH: diced bacon, chopped chives, diced tomatoes, avocados, diced red onion, canned diced tomatoes with green chilies, or cooked diced chicken.